Homemade maple baked beans can be enjoyed at breakfast, lunch or supper -throughout the year. This recipe is truly that versatile. I also include cooking guidelines so that they can easily be made in your slow cooker or Dutch oven. Make a batch today!
I was raised in Montreal’s Italian neighborhood – tomatoes growing in small backyard gardens, Sunday lunches lasting an entire afternoon; those sorts of things were commonplace.
Growing up in Montreal also meant that I had the privilege of being exposed to many wonderful French Canadian food traditions, such as this recipe for maple-baked beans.
Any Quebecker will tell you that baked beans, also known as fèves au lard, are an integral part of any sugar-shacking experience in the spring.
But these baked beans can easily be enjoyed at breakfast, lunch or supper and throughout the year. They make one of the best side dishes, especially when served alongside this finger-licking recipe for Bar-B-Barn Ribs.
This easy baked bean recipe is so versatile that it can easily be adapted for your meatless Monday lineup. I have also provided you with cooking guidelines to make it in your slow cooker or Dutch oven easily.
Jump to:
Ingredients
- Dry beans: Either navy beans or great northern beans are great. For the best texture, use the freshest dry beans possible.
- Water: Used for soaking and precooking the beans to soften them before the final cooking step.
- Medium onion: This adds flavor and texture to the baked beans. I like to chop it before combining it with the rest of the ingredients. For an extra flavor-boosting step, try sautéing it before adding it to the slow cooker or Dutch oven.
- Pure maple syrup: Provides sweetness and a distinct maple flavor to the baked beans.
- Brown sugar: Adds sweetness and richness to the dish, complementing the maple syrup.
- Unsulfured molasses: This contributes a deep, rich flavor and sweetness to the baked beans.
- Tomato paste: Adds a tangy, slightly acidic flavor and helps to thicken the sauce. In a bind, I have used ketchup with great results.
- Dry mustard: Adds a subtle tanginess and depth of flavor to the baked beans.
- Water: Additional water is added to cook the beans and finally create the desired dish consistency.
- Salt: Enhances the overall flavor of the baked beans.
- Pepper: Adds a hint of spice and complements the other flavors in the dish.
Let’s prep our recipe
When preparing any recipe for baked beans, you will immediately notice that the prep time is minimal compared to the idle time and that it all starts with a good soak.
Before you soak your beans, it is important to
- rinse and sort them;
- remove any shriveled or discolored beans and
- remove any small rocks or debris.
There have been different opinions regarding the necessity of soaking your dry beans. In my humble opinion, providing your dry navy beans with an overnight soak will allow you to reduce the total cooking time.
Furthermore, filling a bowl of beans with water takes a couple of minutes, and then it can be left to soak overnight on the counter. The overnight room-temperature soak can take anywhere from 8 to 12 hours. Ensure you submerge your beans with at least two inches of water, as they will absorb much water.
For this recipe, we need one pound of dry white beans. As you can tell from the above photo collage, the beans have easily doubled in size.
The next preparatory step, which is also highly debatable, is precooking the beans. Some will argue that this step is unnecessary since the beans will cook for a long period. Once again, I will share the method that works for me.
After the overnight soak, I drain and rinse the beans. I then transfer them to a large pot, fill it with enough water to cover the beans, and set it to simmer for about 45 minutes. After that, I drain them, and they get another rinse. The beans are now ready for the final step.
Slow cooker method for baked beans
- Combining Ingredients: Transfer the precooked beans to your slow cooker. Add the remaining ingredients, including 2-3 cups of water, and stir to combine.
- Slow Cooking: Cover and cook on low heat for 6 to 8 hours or until the beans are tender. If the mixture appears dry, add some water.
- Check for Doneness: After the specified cooking time, taste the beans. They should be tender but not mushy. If necessary, continue cooking until the desired texture is achieved. Adjust seasonings.
These crockpot baked beans can be served immediately or refrigerated and reheated the next day. The flavor improves the longer they stay in the fridge.
Dutch oven method for baked beans
The Dutch oven method for baked beans involves cooking beans in a heavy, thick-walled pot called a Dutch oven. Here’s a summary of the process:
- Preparation: As described in detail in the previous section, the beans are drained and rinsed after an overnight soak. The pre-cooking step, also described in the previous section, is optional.
- Combining Ingredients: Combine the soaked beans with the rest of the ingredients in a large Dutch oven with 2-3 cups of water. On the stovetop, bring the mixture to a boil.
- Slow Cooking: After boiling, reduce the heat to a simmer and cover. Cook the beans slowly over low heat up to 4 hours, allowing the flavors to meld and the beans to become tender. Taste for doneness.
- Adjusting Consistency: Stir the beans occasionally throughout the cooking process. If needed, add additional liquid to prevent them from drying out.
- Baking (Optional): During the last 30 minutes of cooking, transfer the pot to the oven preheated to 325°F (160°C). Baking the beans in the oven without a cover helps achieve a nice golden color.
- Taste for Doneness: Once the beans are tender and the flavors have developed, remove them from the heat.
Serve these Dutch oven-baked beans immediately, or refrigerate them to enjoy later.
Non-vegetarian version
I prefer to make a vegetarian version of this recipe for baked beans. However, I have been known to throw in some Italian pancetta or Canadian smoked bacon. The final product is creamy and smokey… just perfect as a main, as a side or even to top off those potatoes!
Nutrition note
There is nothing healthier than eating a bowl of baked beans. This low-calorie food is high in fiber, which keeps your intestines working properly; it’s also a great protein source, promoting healthy muscle tissue. As a bonus, it even has a low glycemic index. These are just a few benefits of baked beans [source: Pulse Canada].
White bean recipes we love
Recipe inspiration
As I have previously mentioned in other posts, I have an extensive collection of newspaper clippings from the Food section of the Montreal Gazette. I’ve adapted this recipe from one such clipping.
I’ve been making this vegan recipe for baked beans for decades and I guarantee it will become your new favorite comfort food!
It’s the best recipe for potlucks, picnics, or cozy family dinners, not to mention the perfect side dish for your BBQ.
I hope you enjoy it as much as my family does.
THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this Baked Beans recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Homemade Maple Baked Beans from Scratch
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Ingredients
- 1 pound dry beans (navy, great Northern…) 2⅓ cups
- water for soaking and precooking enough to cover the beans
- 1 medium onion chopped
- ¼ cup pure maple syrup
- ⅓ cup brown sugar
- 2 tablespoons unsulfured molasses
- 2 tablespoons tomato paste in a pinch I have substituted with ketchup
- 2 teaspoons dry mustard
- 2-3 cups water for cooking
- 1 teaspoon salt
- pepper to taste
Instructions
Rinsing and soaking the beans:
- Rinse and sort the beans; remove any pebbles or debris.
- Place the beans in a large bowl.
- Fill with water to submerge the beans with at least two inches of water.
- Soak overnight (8-12 hours).
Precooking the beans:
- The next day, drain and rinse the beans. Transfer to a large pot.
- Fill with water to cover the soaked beans and bring to a boil.
- Turn down the heat and simmer for about 45 minutes.
- Remove from heat, Drain and rinse.
Method for the slow cooker:
- Transfer the rinsed and precooked beans to your slow cooker.
- Add the remaining ingredients, including 2-3 cups of water. Stir to combine.
- Cover and cook on low heat for 6 to 8 hours or until the beans are tender. If the mixture appears dry, you can add some water.
Dutch oven method:
- Once again, transfer the precooked beans to your Dutch oven.
- Add the remaining ingredients, including 2-3 cups of water. Stir to combine.
- Bring the mixture to a boil on the stovetop.
- Reduce heat to a low simmer and cover. Cook the beans slowly over low heat up to 4 hours until tender. Taste for doneness.
- Stir the beans occasionally throughout the cooking process. If needed, add additional liquid to prevent them from drying out.
- As an option, during the last 30 minutes of cooking, transfer the pot to the oven preheated to 325°F (160°C). Baking the beans in the oven without a cover helps achieve a nice golden color.
Video
Notes
Nutrition
I originally published this post on April 24, 2016, and republished it on March 7, 2018 and again on March 21, 2024, with updated content, photos, and a video. Thanks for watching and sharing!
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Brian OBrien
Hello from Ville Lasalle!!!!
Brian. ciao!
Maria
Happy New Year Brian! Thanks for stopping by!
Anne-Marie
Amazing recipe, loved the taste! Will definitely make again!
My only question, and sorry if it sounds stupid, but I wasn’t sure what to do with the onion once the beans were ready. Am I supposed to leave it in?
Thanks!
Maria
Thanks so much Anne-Marie. A few people have questioned what to do with the onion, so it is not a silly question… I think I need to update the post 🙂 The truth is that you can chop it up and serve it with the beans, it becomes so soft and sweet. My daughter loves to top her toast with it. Thank you again for stopping by.
Marci
Is the 3c water for cooking meant for the 45 min cooking or used in the crockpot for the final 6-8 hour low heat slow cook?
Maria
Thanks for your interest Marci. The 3 cups us for the final 6-8 hour slow-cook. Enjoy!
Lisa
I have recently made these for my very French Acadian in laws , they were a huge success!
Maria
How wonderful Lisa! Thanks for sharing!
Hannah
Hi, I was wondering if it would be possible to sub anything in for tomato paste (or leave it out altogether?) I’ve recently found out I’m intolerant to tomatoes and I miss baked beans SO much! This recipe looks so delicious, would I ruin it by leaving tomato out?
Maria
Thanks for your interest, Hannah. Sorry to hear about your intolerance. Although I haven’t tried, this recipe does not rely solely on the tomatoes… in fact, there is only a small amount of tomato paste. It might not be the taste you are familiar with but given the circumstances, I think the recipe should turn out tasty.
I can’t think of anything to replace it with that is not tomato-based. Perhaps there is a reader in a similar situation and can offer some suggestions.
Thanks for stopping by.
Louise
Hello Hannah! My trick is : about one hour before the end of your cook time, remove one cup of beans, mash them with a potato masher and return them to your Dutch oven! Easy peasy 🙂
Laurence
I always look for alternatives in any recipe calling for tomato paste that call for less than a full tin. (The remainder always gets wasted I find.) One quarter cup ketchup is a reasonable replacement.
The ketchup adds a little extra sugar and acidity but in such a forgiving, “long haul” recipe it doesn’t really affect taste or texture. Other bean recipes call for a splash of vinegar and higher sugar anyhow.
I have also prepared a version of this recipe with an (easy to remember) 1/4 c of molasses, 1/4 c of maple syrup , 1/4 c prepared mustard (Dijon of course!) and 1/4 c ketchup.
I have always hated the tiny onion shreds floating around my baked beans: Packing the whole onion is a brilliant solution. Can’t believe I never thought of it! I recommend a very fresh onion. An older, even *slightly* soft onion can just ruin this dish.
Maria
Thanks so much Laurence. Wonderful comment. Thanks so much for stopping by.
Cameron & Tanya Lavender
Hi Laurence, regarding wasting the remainder of the tomato paste…we freeze it in 1 tbsp. quantities & then just take out the quantity we need as required. No waste!
Cindy
Made this for the first time today in a slow cooker, following the recipe exactly. It was the best baked beans I ever tasted! Thanks so much!
Maria
My pleasure Cindy! Thanks for sharing!
Mrs. H
Followed the crockpot recipe but made a couple adjustments
– use a five bean medley (chickpeas, dark red kidney beans, black-eyed peas, white kidney beans, baby lima beans)
– added bacon, fresh thyme and basil from my garden
– forgot the mustard and I always forgo salt in any recipe
This dish turned out FANTASTIC!
Was my first time making baked beans
Thank you so very much 👍🏼
Maria
Love your variation Mrs.H! Thanks so much for sharing!
Bartello
Came out great! I like meaty beans, so I rough-chopped salt pork and did the onions with that, then poured everything else in and baked.
Foolproof and easy, definitely a keeper.
Thanks for posting it!
Maria
Thanks so much for sharing!
Gahlin Pyke
These beans are crave worthy. The method simple. I have made this recipe twice with perfect results. I did raise the temperature to try for a quicker finish but will stick to low and slow as the beans come out with a firmer texture. I will be making these again to go with my Spring lobster fest. I know everyone will LOVE them. Thank you for passing on your excellent recipes.
Ellen
Maria
I am thrilled to read this! Thanks so much for taking the time to comment, appreciate it!
Kevin
I think the 3 cups of water was too much? After 9 hrs in the slow cooker it looked like bean soup. After soaking the beans overnight and pre cooking them I don’t think they absorbed anymore water.
I’ve got them in the oven now trying to evaporate some liquid.
Maria
Thanks for sharing Kevin. I’m sorry you are having a hard time with the beans. Total cooking time depends a lot on the freshness of the beans. High altitude is also a factor. There is also the variation with different slow cookers. I’ve been making this recipe for years and you will see the water does eventually get absorbed very quickly toward the end of the process. I am sure your patience will be rewarded. Let me know how it goes.
Marg
I had the same problem. I tried finishing them up in the instant pot but still too much liquid.